Cajun Chicken Jambalaya

The name ‘Jambalaya’ loosely translates to ‘mixed up’ and that’s the beauty of this delicious dish – you can throw practically anything in to suit your tastes. Our Cajun chicken jambalaya recipe uses crispy celery, juicy chopped tomatoes and smoked sausage, but this one-pot wonder can just as easily become vegetarian-friendly if you swap out the meat for other vegetables. At its heart, jambalaya was designed as a way to reinvigorate leftovers, so experiment with different flavours to create your own signature take.

30 mins Cook Time
30 mins Cook Time
  • Mix the cornflour and Perfect Shake Cajun Special Blend together and use to coat the chicken. In a large frying pan melt the butter and oil and fry the chicken gently for 15-20 minutes turning occasionally, until well browned and cooked through.

  • Meanwhile, make the Jambalaya by heating the oil in a large pan, fry the celery and sausage for 1-2 minutes. Add the rice and Perfect Shake Cajun Special Blend and fry for a further minute. Stir in the tomatoes, stock and Parsley.

  • Bring to the boil and simmer gently for 15 minutes. Add the spring onions and prawns and cook for a further 5 minutes until the liquid has been absorbed and the rice is tender. Serve with the chicken.